Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-04-30

WORTH REMEMBERING TooTHsONE CoNCOCTION5
EASILY PREPAKED-RRcIPRs FOR DESSERTS OF DR.
PBRxNT KINDS, ETC.
TIE SIowER q chicken bolts the more tender It
will be-
RUB OILED FURNITURE with wooden cloth satu-
rated slightly with Oil
STOVE BLAcK1so will not burn OF so quickly II a
little sugar is put into 1t.
INK SPoTs NAY BE TAKEN OUT OF white goods by
soaking and rubbing the spots in sweet milk.
1T B SAID MINT-SAUcE will keep any length OF
place.
To CLEAN LAMP CHMNEYs hold them over the
spout OF teakettle full Of boiling water, then wipe
With clean cloth
IMITATION APPLE PIK.-Four teacupfuls OF water,
SIX soda crackers two cups of sugar, juice OF two
lemons and rind OF one.
PRESERVING JARS should be stood upon their
neads an hour after sealing, when the liquor Will
escape II the jar contains air.
10 CLEAN TINS wash in hot soap-suds, dip
oampened cloth in fine, sifted coal ashes, scour
Well, Then polish with dry ashes.
ORDINARY CARRIAGE VAREisH is a good cement
for broken china and if the pieces be Joined neatly
the fracture will hardly be perceptib1e.
SAUCE FOR FIsH.-The yelks OF three eggs, one
seaspoonlul OF vinegar, quarter OF q pound Of
putler, little SALT Stir over slow fire until 1t
furniture use either powdered whiting or scraped
Io.Ien-StOne, mixed with sweet oil, and rub on
WIN chamois skin.
AFTER THE Dust has been beaten out Of carpets
oney may be frightened by scattering over them
corn meal mixed with salt in equal proportions,
ana then sweeping it OF.
SMALL QUANTITY OF VINEGAR added to the
wafer IN which pink or green calicoes are rinsed
Will brighten them. Soda is used for the same
purpose for blue or purple.
SOFT WATER AND G. Srrr = Soar should no uspd
IN the washing OF lace. The article may be
wound on bottle or tackled on muslin; remove
the suds and rinse thoroughly.
1T Is SAID IF FEATHER BEDS and pillows be left
OUT IN orench1ng rain every spring, and after
ward exposed to the sun and air on every side
hghtened.
CLEAR STARCH MIXED WITH COLD WATER is a
gooo WASH Tor cleansing plaster busts and statu-
cites This should be left to dry upon the object
to be cleaned, after which the dirt can be brushed
OF with the starch
POTATOES WITH LIVER SAUCE.-Save the lfvers
when fowls are roasted or boiled; boil them sepa-
rately and pound to paste when tender and dry
Aoo little Chicken stock or hot water to make a
sauce and pour it over hot stewed potatoes for
breakfast
oAT CREDIBLE CAKEs.-One half pint fine oat-
meal, one teaspoonful each Of sugar and baking
powder, half teaspoonful OF salt; mix the baking
powder In with the -four, add cold water to make
Immediately.
POTATO fEAsT.-Mash smoothly dozen large
meaiy potatoes mix with them q pint of -four
half cup OF sugar and tablespoonful Of salt;
pour pour on The Whole quart of boiling water When
lukewarm stir in a cupful OF Yeast and when
light bottle tightly and set in a cool place.
GOOD WAY TO CLEAN SILvER.-Ffrst with a
mixture oil equal parts of powdered rouge and Sill
con. Then wash thoroughly each piece separately.
Inen lay on piece OF chamois skin some of the
aouge, winch comes In blocks, and single appli-
cation will leave the silver with a surface as
bright as when new.
CARAMEL CAKE.-Two cups of sugar. three cups
OF Hour, two-thirds OF cup OF butter, one cup OF
sweet milk, the whites OF Ave eggs, two teaspoon.
luls OF baking powder. Bake in layers. Filling
cup OF cream; flavor with vanilla, cook to a thick
strip, and then spread between the cakes.
INDIAN LoAF.-Take one pint of sour milk, one
half pint OF sweet milk teacupful of molasses.
one-hah teacupful Of butter, two teaspoonfuls of
Saleratus one large teaSpoonful of salt three eggs
one pint OF wheat flour and one quart OF Indian
meal Bake In deep tin basin in an oven of the
same neat as 1or cake for one and one-half hours.
BEEF FRrrTERs-Cut slices OF UNDERGONE beef
into oblongs three inches long by half the width;
squeeze half teaSpOonful of lemon Juice over
EACH pepper and salt, then sprinkle lightly with
nutmeg. Have ready batter made 6y beating
two eggs light, with half a cup OF milk and the
same quantity OF prepared flour sailed Dip each
cOilop OF Deer IN this, and fry to good brown in
boiling dripping.
CREAM P1R.-First bake pun paste in pie
plate; then make cusuard of the yelks of four
eggs, little more than pint OF milk, one table.
spoonful OF corn starch, six tablespoonfuls OF
sugar. save out TWO spOonfuls OF sugar and beat
10 st1n fr0th with the whites ofthe eggs Flavor
the custard with vanilla, put in into the crusts.
spread the whites over the tops and mt them into
the stove to brown.
A GOOD COUGH SYRUP is made OF one pound OF
ngs, one pound Of raisins, three lemons, one-half
pound OF rock candy One-half pound of loaf sugar
ana one quart OF cider brandy. Split the fruit and
Slce the lemons and put them In a Mason Jar in
layers; divide the sugar and rock candy evenly
between the layers, and pour over the whole the
cider brandy. Allow it to stand three days before
using. Take wineglassful three times day.
NEW MENus.-The latest and most elegant style
for the bill OF fare is to have il made I'D in imita
ton OF an Illuminated antique manuscript 1t is
on parchment, and bears finely printed on the
cover The monogram OF the host or hostess A
leaf Is devoted to each course the first leaf being
inscribed with the name OF the guest and the date
OF the dinner. Occasionally a few well-chOSen
lines OF poetry close the little pamphlet which
forms souvenir OF the party for each guest
SHAD BAKED WITH WINE SAUCE-Clean without
splitting the fish. leaving on head and tail; lay in
dripping pan, pour small cupful OF boiling wa
ter over it, 1nverr another dripping pan upon the
lower and bake one hour. basting Six times with
butter and water from the dripping pan; transfer
saucepan, thicken with heaping teaspoonfuI Of
Drowned dour, session with salt and pepper. and
add at the last glass OF brown sherry Pour over
the fish and send TO table covered,
SP1cED BRRAD.-Sft into o pan one pound OF
flour, put into half pint OF warm milk half
pound Of butter; stir the milk and butter into the
flour and wineglassful OF good yeast and a little
salt; nix these Wen together and set In O warm
place, but not TOO warm, to rise; let it rise full
hour; then add half pound or sugar half
grated nutmeg large spoonful OF cinnamon and q
WlneglaSS OF roSewater: mix these well into
sponge, pour Into pan and set to rise again: let
1t rise half hour and bake in SLOW oven
CHICKEN La TERKAPN.-Cut up q cold boiled
chicken into small pieces, being careful not to get
In any OF the skin. Put 1t in a skillet with one.
half pint Of cream and one-q uarter OF a pound OF
butter, rolled In tables poonful uf -four and
season with cayenne pepper and salt Have
ready three hard-bOed egg chopped, and when
the chicken mas come to Doll stir in large wine
glaSSfu OF sherry wine toyet her With the chopped
eggs. Simmer lew minutes, and then add
another Ike quantity or wine before serving
AN IDEA for the breakfast table is an egg cosey.
10 keep boiled eggs warm. 1t Is a square OF thin
canvas worked in the corners with a conventional,
design in silks and woods, lined with soft bright
cOiored flannel anu buttOnhOled in points around
the edges beneath which Is set fringe OF soft wool
taseels lightened up with threads Of tinsel The
Tour corners are folded over as II in a ha ndker.
cnlel Case to cover and protect the eggs and tied
At the points with ribbons, the who's: making a
bright and in some cases useful ornament Tor the
table. ~